Chicken Cutlets with Mushroom Sauce Recipe

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 teaspoon salt
• 1/2 teaspoon pepper, divided
• 2 teaspoons butter
• 2 tablespoons chopped green onion
• 2 garlic cloves, minced
• 2 cups sliced fresh mushrooms
• 1/2 cup reduced-sodium chicken broth
• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 2 teaspoons cornstarch
• 1/4 cup red wine or additional reduced-sodium chicken broth
• 2 to 3 drops browning sauce, optional

Directions

• Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear.
• Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender.
• In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken. Yield: 4 servings.

Chicken Cutlets with Mushroom Sauce published in Light & Tasty December/January 2005, p10